Creamy Spinach and Mushroom Risotto

Indulge in this rich and creamy risotto featuring fresh spinach and earthy mushrooms. Perfect for a comforting dinner, this dish is both satisfying and nutritious.

Steps

1. In a saucepan, heat the vegetable broth over low heat. 2. In a separate pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. 3. Add sliced mushrooms and cook until softened. 4. Stir in Arborio rice and cook for 2 minutes, allowing it to toast slightly. 5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently, until the liquid is absorbed before adding more. 6. After about 15 minutes, stir in the chopped spinach and continue adding broth until the rice is creamy and al dente, about 20 minutes total. 7. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste. 8. Serve hot, garnished with fresh basil if desired.

1 cup Arborio rice 1 cup fresh spinach, chopped 1/2 cup mushrooms, sliced 2 cups vegetable broth 1/4 cup onion, finely chopped 1 clove garlic, minced 1/4 cup grated Parmesan cheese 1 tablespoon olive oil Salt and pepper to taste Fresh basil for garnish (optional)